Ingredients
Batter
- 4 eggs
- 1½ cups milk
- 1 tsp salt
- 1½ cups flour
Cooking
- 12 tsp rice bran oil (1 tsp per muffin cup)
Instructions
- Prepare the Batter: In a large bowl, whisk together all 4 eggs until smooth. Add the milk and salt, then whisk again until fully combined. Sift in the flour and gently mix until the batter is lump-free and smooth.
- Chill the Batter: Cover the bowl and chill the batter in the refrigerator for at least 1 hour or overnight. This resting time helps improve the texture and rise of the puddings.
- Preheat Oven and Prepare Tin: Preheat your oven to 220°C (fan bake). Place 1 teaspoon of rice bran oil into the base of each cup in a 12-cup muffin tin. Put the muffin tin into the oven while it heats to allow the oil to become very hot.
- Add the Batter: Once the oven reaches temperature and the oil is hot, carefully remove the muffin tin. Evenly divide and pour the batter into each of the 12 cups filled with hot oil, filling almost to the top.
- Bake the Yorkshire Puddings: Return the muffin tin to the oven and bake for 15-20 minutes. Do not open the oven during cooking; the puddings should puff up and turn a golden brown color.
- Serve: Remove from the oven and serve immediately with your favorite roasted meat and gravy for a classic British meal.
Notes
- Ensure the oil is extremely hot before adding the batter to get maximum rise and crispiness.
- Do not open the oven door while baking to prevent the puddings from collapsing.
- The batter can be prepared ahead and chilled overnight for convenience.
- Rice bran oil is preferred for its high smoke point but vegetable or sunflower oil can be substituted.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: British
